Moroccan Carrot Salad

This cooked carrot salad is a staple in our home. We eat it as a side dish or as part of a mezze spread (Middle Eastern tapas). It goes very well with meats, eggs, legumes, and Middle Eastern foods.

One of the things I love about this salad is that I can make a large quantity of it, and keep it in the fridge for up to a week (not that it lasts this long…)

To get the full authentic Moroccan cuisine experience, use 1 tbs of chopped pickled lemons (found in Middle Eastern stores) instead of the lemon juice in the recipe.

Ingredients:
8 medium carrots, peeled
½ cup cilantro leaves, chopped thinly
6 cloves garlic, crushed
¼ cup olive oil
2 tbs white vinegar
1 tsp harissa or sriracha
1 tsp ground cumin
salt
Juice from ½ lemon (optional) or 1 tbs pickled lemon

Preparation:
Place the carrots in a large pot, cover with water and bring to a boil. Cook for 5-10 minutes, until carrots are just tender. Drain and let cool.

Moroccan Carrot Ingredients

Slice the carrots into ½ inch rings and place in a bowl. Add the chopped cilantro or parsley, the crushed garlic, the oil and the rest of the igredients. Stir well and let sit for a few hours, to bring out the flavors.

Moroccan Carrot mixed

The salad tastes even better the next day.

Version 2

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10 thoughts on “Moroccan Carrot Salad

    1. Thanks Laura. I just made a new batch of this salad a couple of hours ago :). The carrot is definitely the star in this salad, but I’m not sure that you want to eat the salad on its own. The flavors are bold. It needs to accompany some other dish, either as a side dish or as part of antipasti/tapas/mezze platter. In any case, enjoy!

      Liked by 1 person

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